The Twice baked lemon soufflés Recipe is individual soufflés look impressive and, despite their rather complicated-sounding name, are extremely simple to make.
Serves 6
Ingredients:
Special equipment 6 x size 5fl oz (150ml) ramekins, greased and base-lined with a disk of baking parchment
3 eggs, separated
3⁄4 cup superfine sugar
2 tbsp corn starch
finely grated zest of 2 large lemons
juice of 1 large lemon
9oz (250g) low-fat cream cheese
1 large tbsp lemon curd
For the lemon sauce
11⁄4 cup heavy cream
1 tbsp lemon curd
finely grated zest and juice of 1 lemon
Method:
1 Preheat the oven to 375˚F (190˚C). Put the egg yolks and half the sugar into a mixing bowl and whisk with an electric whisk until pale, thick, and frothy.
2 Mix the corn starch, lemon zest, and lemon juice in a bowl until smooth. Fold in the egg-yolk mixture, then beat in the cream cheese and lemon curd with a spatula.
3 Whisk the egg whites with an electric whisk until they resemble clouds. Whisking constantly, add the remaining sugar a teaspoon at a time until the whites are stiff and shiny.
4 Carefully fold the egg-white mixture into the mixing bowl, then spoon into the ramekins. Run a knife around the edge of each one to ensure they rise evenly. Sit the ramekins snugly in a roasting pan, then pour enough boiling water to come halfway up the sides of the pan.
5 Bake for 15–20 minutes or until the soufflés have risen well and are just cooked. Set aside to cool completely.
6 Turn the soufflés out of the ramekins, remove the paper bases, and arrange snugly in one layer in an ovenproof dish.
7 To make the sauce, put all the ingredients into a mixing bowl and whisk until smooth. Pour the sauce around the soufflés in the dish, then bake in an oven preheated to 400˚F (200˚C) for 10 minutes (20–25 minutes for 12). Serve at once.
PREPARE AHEAD
The soufflés can be made up to the end of step 6 and the sauce poured around them up to 8 hours ahead. Not suitable for freezing.
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| Twice baked lemon soufflés |
